Caramel Sauce
Sprinkle about 1/2 cup of granulated sugar in a heavy medium saucepan over medium-low heat. Gently shake the saucepan to distribute the sugar evenly over the bottom of the pan.
Ray Kachatorian
Allow the sugar to melt, watching closely and moving the pan over the burner to ensure the heat is equally distributed and the sugar melts evenly. Do not stir the sugar at this point, as doing so will cause the sugar to crystallize.
Ray Kachatorian
Once all the sugar has melted, continue to cook the sugar syrup without stirring for about 8 minutes, or until it becomes golden brown, swirling the pan occasionally.
Ray Kachatorian
Once the sugar has turned golden brown, add about 3/4 cup of heavy cream and stir to blend. The mixture will bubble vigorously when the cream is added, so be sure your saucepan is large enough to contain the caramel mixture.
Ray Kachatorian
Simmer over medium heat for about 3 minutes or until the caramel melts and the sauce thickens slightly.
Ray Kachatorian
Remove the sauce from the heat and serve. Caramel sauce is perfect with just about every type of dessert, such as ice cream, grilled or poached fruit, cheesecakes, bread puddings, apple tarts, gingerbread, waffles and custards.
Ray Kachatorian
